Chicken and Vegetable Risotto Recipe

For the visitors of this page it is not a secret that we want to teach them to make dishes from all over the world. And, therefore, this time we bring one of my favorites from Italian cuisine, whose main base is rice: risotto. Risotto is a dish that has two main ingredients: Arborio or carnaroli rice, which has a creamy consistency and excellent flavor; Parmesan cheese, of Italian origin and hard consistency, which can be found whole or grated in supermarkets. To them we can add other foods, such as meat, fish, shellfish, vegetables…, and prepare varied and flavorful risottos.

Ingredients for making Chicken and Vegetable Risotto:

• 1 cooked chicken breast
• 1 pinch of garlic paste
• 1 yellow zucchini
• 1 green zucchini
• 1 Eggplant
• 100 grams of Green beans
• 50 grams of Parmesan cheese
• 1 broccoli
• 2 teaspoons of Butter
• 1 cup of white wine
• 2 tablespoons of fresh parsley
• 80 grams of Peas
• 30 milliliters of milk cream
• 300 grams of Arborio or carnaroli rice
• 1 pinch of salt
• 1 pinch of black pepper
• 2 tablespoons of olive oil
• 500 milliliters of Chicken broth from the cooked breast

How to make Chicken and Vegetable Risotto:

1. In order to start with the recipe and prepare the chicken risotto, you must weigh and list the ingredients.
2. Tip: In other countries green beans are known as habichuelines.
3. Bring a deep pot with enough water over medium heat.
4. When it is boiling add the green beans, broccoli and peas.
5. Cook these vegetables until they are al dente and remove them from the water.
6. Wash the corvettes or zucchinis and cut them into medium strips. We are going to cut the aborigine into medium squares and reserve it.
7. Bring a deep pot over medium heat with a tablespoon of butter and a tablespoon of olive oil, add the rice and sauté for a few minutes. You will see that the rice will whiten.
8. At the moment in which the rice turns a whiter color, add two cups of chicken broth, white wine, salt, garlic paste and black pepper, all to taste.
9.  Cook over high heat, stirring constantly until the liquid dissolves, continue adding chicken broth until the rice is creamy and you check that the risotto grains are cooked, lower the heat.
10. Tip: You can use the broth obtained from cooking the chicken breasts.
11. Bring a skillet over medium heat and add another tablespoon of olive oil, add the zucchini and eggplant.
12. Sauté the vegetables for a few minutes with salt and black pepper to taste.
13. Add the rest of the vegetables that we had reserved and mix all the ingredients well.
14. Sauté for about five more minutes, or until the vegetables are crisp.
15. Once the risotto is at the desired cooking point, add the other tablespoon of butter and the heavy cream. Although the risotto has a creamy texture provided by the rice itself, we add these ingredients to enhance it.
16. Add the shredded chicken breast to the pan where you have the sautéed vegetables and ready to mix with the rest of the recipe.
17. Mix the vegetables, chicken and risotto. Ideally, we mix all the ingredients well and they are well distributed throughout the preparation.
18. Turn off the heat and serve the chicken and vegetable risotto, sprinkling each plate with a tablespoon of Parmesan cheese to taste and a little fresh parsley on top.
19. Say you want, you can add some shredded chicken to decorate the plate. Remember to share it with your loved ones!